From Beverage innovation summit 2015. Jean Heggie, Strategic Marketing Lead and George Rakes, Senior Technical Fellow. Both from DuPont Nutrition & Health share the choices and challenges involved in successfully formulating ready-to-drink protein beverages

1. Protein Beverages:
Formulating for Success
BEVERAGE INNOVATION SUMMIT
February 4, 2015
Jean Heggie, Moderator
Strategic Marketing Lead
George Rakes
Senior Technical Fellow

2. Today’s Agenda
 Overview: Protein Beverage Market
and Growth Dynamics
 Ready-to-Drink Protein Beverage
Formulation Choices and Challenges
 Ingredients Offering the Opportunity to
Bring Additional Benefits to the
Category

3. Blending Proteins to Maximize Nutritional
Benefits in Beverages
Complete
Protein
Adds Lean
Body Mass
High in
Leucine
High in
Glutamine &
Arginine
Digestion
Rate
Attacks Free
Radicals
Soy Protein Intermediate
Whey Protein Fast
Casein Slow
Combined Prolonged
G. Paul: The Rational for Consuming Protein Blends in Sports Nutrition.
Journal of the American College of Nutrition, 2010

4. Optimal Protein Blends Can Create a Flavor “Sweet Spot”
That Can Lead to Improved Liking Scores
More Milky/Barnyard
More Milky/Animal More Soy
Na Caseinate
Ca Caseinate
MPI/MPC
NFDM
WPI/WPC
• Animal
• Sweet
• Milky
• Astringent AT
• Overall AT
• Sour
• Sour AT
• Astringent
• Bitter
• Bitter AT
• Soy/Legume
• Grain
• Cardboard

5. Utilizing Hydrocolloids to Improve Protein Beverages
Texture Control
 Rheological (viscosity) and sensory (mouthfeel)
 Compensate for reduced sugar/fat content
 Increase perception of higher juice or pulp content
Colloidal Stabilization
 Pulp or particle suspension
 Protein stabilization in low pH (dairy/soy + juice)
Sensory Appeal
 Product appearance
 Consumer liking (taste, mouthfeel)

6. Optimal Hydrocolloid Selection is Critical for Proper
Stabilization of Protein Beverages
Cellulose Gum
Carrageenan
Pectin
Xanthan Gum
Microcrystalline Cellulose
Solubility: Hot and Cold
(Lambda & Iota)
Effective pH Range: 4-10
Solubility: Hot
Effective pH Range: 2-7
Solubility: Hot and Cold
Effective pH Range: 4-10
Solubility: Hot and Cold
Effective pH Range: 1-13
Solubility: Hot and Cold
Effective pH Range: 4-10
Blend Systems combining these hydrocolloids in
targeted ratios can further improve ability to
stabilize protein beverage formulations

7. Opportunities in Protein Beverages
HOWARU® Probiotics
Litesse® Polydextrose
BetaPower™ Betaine
• Enhance positioning for digestive and immune
wellness
• Great fit for protein beverages targeting children,
adults/aging, sports nutrition
• Enhance positioning for digestive health, weight
management and meal replacement
• Great fit for protein beverages targeting children,
adults, weight management, breakfast/meal-on-the-go
• Enhance positioning for muscle strength, recovery,
endurance or hydration
• Great fit for protein beverages targeting sports
nutrition, active lifestyle

8. Copyright © 2015 DuPont or its affiliates. All rights reserved. The DuPont Oval Logo, DuPont™ Danisco® and all products denoted with ™ or ® are
registered trademarks or trademarks of E. I. du Pont de Nemours and Company or its affiliates.
Thank You!
Contact us at:
jean.m.heggie@dupont.com (314) 659-3386
george.rakes@dupont.com (314) 659-3502
1/30/2015
Jean Heggie, Moderator
Strategic Marketing Lead
George Rakes
Senior Technical Fellow